I did the same for the first batch I roasted, but it was bigger (250g I think?) so I felt it ended up a bit underdone. The 2nd batch went better as I dropped the size to 200g from memory and I think I went into manual mode at 100% when the fan kicked in.
I like these beans. They don't really go with milk in their own, but make a nice espresso and are great in an espresso blend as a highlight at <20%.
I have just been sticking to 200gms at a time, 400gms is probably more practical but I am still at the want to try everything phase so I like to move on quickly
I drank them with milk and quite enjoyed them but it is safe to say my palette is far from developed
A very nice well rounded New Guinea coffee for the last few days. Will finish this morning.
By the way Sue, were you supplied with any info regarding the locality or plantation name of the Oaxacan coffee? This area (actually, a state of Mexico so a large enough area, but with most of its plantations to the south in the Sierra del Surr) is a "pet" interest of mine and I've visited and stayed in some of its coffee growing areas, so it would be nice to know where your coffee is from if the info was supplied to you I am imagining it is probably a "pluma" coffee.
Mexico is one of my dream places that I would like to go one day
This is all I have (taken from Ministry Ground website),
Producer: Collective of small farms
Varietal: Bourbon, Mundo Novo, Typica
Altitude: 2000 masl
Currently drinking Ethiopia Sidamo.